It has a history of over 700 years. There are many sandy loam in Fenghua and alluvial soil on both sides of the Shan River. Its suitable soil conditions and groundwater level have solved the contradiction of "being afraid of both water and drought" in the growth process of taro. The warm and humid climate can promote the growth of taro, and the large temperature difference between day and night in autumn is beneficial to the expansion of mother taro and the accumulation of nutrients, thus making Fenghua taro a traditional specialty of Fenghua. The cultivation of taro in Fenghua not only has a long history, but also has many varieties and large scale. Varieties are red taro, black foot base, yellow powder base, fragrant japonica taro and so on; Fenghua taro is a kind of red taro, which is mainly distributed in Xiaowangmiao, Xikou, Daqiao, Xiwu and other towns. The planting area of the city reaches 25,000 mu, with a total output of 60,000 tons.
Fenghua taro is not only delicious, but also a nutritious and pollution-free health food. According to Kuliger's research, in fresh taro bulbs, water accounts for 82.25%, fat accounts for 0. 14%, protein 1.78%, nitrogen-free extract 14.04%, crude fiber accounts for 0.64% and ash accounts for 0.88%. In dry matter, fat accounts for 0.8%, protein 10. 18%, nitrogen-free extract 80.32% and jialuli 3785. According to amino acid determination, Fenghua taro head contains 18 amino acids, of which 1 1 amino acid content exceeds 0.5%, and the highest aspartic acid content reaches 1.445% (see attached table for details). The unique quality of Fenghua taro makes it enjoy the reputation of "crossing the three customs and six docks, counting Fenghua taro". 1992 Fenghua taro was rated as an excellent product at the first agricultural exposition in China. 1996, Fenghua was jointly named as "Hometown of Taro Head in China" by the State Council Development Research Center, China Agricultural Society and China Specialty Newspaper. Nowadays, Fenghua taro has become a must-have dish for banquets. Duck taro, chicken taro, gourd taro, and yellow croaker taro are famous far and wide.